Antimicrobial properties of lactic acid bacteria isolated from uruguayan artisan cheese

Food Science and Technology (Campinas)

Martín Fraga Cotelo²  Karen Perelmuter Schein²  Sheila Solange Giacaman Salvo¹  Pablo Miguel Zunino Abirad²  Silvana Beatriz Carro Techera¹ 

[1] ,Instituto de Investigaciones Biológicas Clemente Estable Departamento de Microbiología Montevideo,Uruguay

关键词: lactic acid bacteria;    bacteriocins;    artisan cheese;   

DOI  :  10.1590/S0101-20612013000400029

来源: SciELO

【 摘 要 】

Uruguayan artisan cheese is elaborated with raw milk and non-commercial starters. The associated native microbiota may include lactic acid bacteria and also potentially pathogenic bacteria. Lactic acid bacteria were isolated from artisan cheese, raw milk, and non-commercial starter cultures, and their potential bacteriocin production was assessed. A culture collection of 509 isolates was obtained, and five isolates were bacteriocin-producers and were identified as Enterococcus durans,Lactobacillus casei, and Lactococcus lactis. No evidence of potential virulence factors were found in E. durans strains. These are promising results in terms of using these native strains for cheese manufacture and to obtain safe products.

【 授权许可】

CC BY   
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